White Chocolate Almond Pound Cake
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 239239 cal |
| pro | 4 g4g pro |
| total fat | 13 g13g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 27 g27g carb |
| fibre | 1 g1g fibre |
| chol | 48 mg48mg chol |
| sodium | 140 mg140mg sodium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 66 iron |
| vit A | 99 vit A |
| folate | 99 folate |
With all the buttery denseness of a pound cake, this one has the added glamour of white chocolate.
Ingredients
- 1 cup butter , softened1 cup butter, softened
- 1-1/2 cups granulated sugar 1-1/2 cups granulated sugar
- 3 eggs 3 eggs
- 1/2 tsp almond extract 1/2 tsp almond extract
- 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
- 1/2 cup ground almonds 1/2 cup ground almonds
- 2 tsp baking powder 2 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 1/2 cup milk 1/2 cup milk
- 1/2 cup slivered almonds 1/2 cup slivered almonds
- 1/2 cup white chocolate chips 1/2 cup white chocolate chips
- Topping:
- 1/3 cup white chocolate chips , melted1/3 cup white chocolate chips, melted
- 1/4 cup slivered almonds , toasted1/4 cup slivered almonds, toasted
Preparation
In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in almond extract. In separate bowl, whisk together flour, ground almonds, baking powder and sa< add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Stir in slivered almonds and chocolate chips. Scrape into prepared pan.
Bake in centre of 325°F (160°C) oven until golden and cake tester inserted in centre comes out clean, about 1-1/2 hours. Let cake cool in pan on rack; turn out onto plate and let cool.
Topping: Drizzle white chocolate down centre of loaf; sprinkle with almonds. (Make-ahead: Wrap in plastic wrap and store for up to 3 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into 12 slices; cut each in half.
Source : © CanadianLiving.com
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